Distillation Lab

Next, about 10 mL of both solutions, Red 40 and Blue 1, were added to a small beaker. The concentration of the stock solution were recorded, 52.1 ppm for Red 40 and 16.6 ppm for Blue 1. Then, using the volumetric pipette, 5 mL of each solution was transferred into a 10 mL volumetric flask, labelled either R1 or B1. Deionized water was added into the flask using a pipette until the solution level reached a line which indicated 10 mL. A cap for the flask was inserted and the flask was invented a few times to completely mix the solution. Then, the volumetric pipette was rinsed with fresh deionized water and

Introduction The intent of this experiment is to understand how hot and cold water interact with each other by combining clear hot water and black ice cold water. I hope to learn more about how hot and cold water interact with each other. As of now, I know that cold water is denser than hot water. Knowing this I formed my hypothesis.

As predicted in our hypothesis, the second fermentation chamber had more of a reaction, the experiment proved the hypothesis to be correct. Chamber number two consisted of six mL of yeast slurry, nine mL of ten percent glucose, and six mL of chili powder with a total of twenty one mL of volume in the fermentation chamber while chamber one had twelve mL of water, six mL of yeast slurry, and nine mL of ten percent glucose. Chamber number three had three mL of water, six mL of yeast slurry, nine mL of ten percent glucose, and three mL of NaCl (sodium chloride). Even in doubt the many substances and mixtures our results indicated that the second chamber had more of a reaction at thirty minutes and stayed constant throughout the forty five minutes.

As the water boils inside of the flask, steam is produced. When the stopper and straw are inserted, all of the air is forced

A hydrate is a compound, where water molecules are chemically bounded to another compound or element. An anhydrate is the substance remaining after removing water from a hydrate. The hydrate in this lab was Copper Sulfate. The hydrates formula is CuSO4 times xH2O. The purpose of this lab was to pull the water from a hydrate to expose the anhydrate and calculate what the hydrate is by finding the formula for the

the refrigerant is in a high-pressure, gas state. With the help of the A/C fan, the refrigerant cools as it moves through the condenser. During this process, the condenser pressurizes the gas and turns it into a liquid before it reaches the evaporator. Chevrolet C1500 Evaporator: When the refrigerant is in its liquid form, it expands.

Title: How Ph Levels Affected the Fermentation of Beer Hypothesis: The beer will be left with more sugar deposit as the Ph levels increase because alpha/beta -amylase will no longer function. Predictions: Alcohol Percentage Analysis for the Control and the Experimental During this experiment, the pH level was increased, therefore Alpha-Amylase was favored. Due to the nature of Alpha-Amylase cutting randomly through a large carbohydrate molecule, it leaves bigger sugars in the flask, which cannot be digested by yeast. Due to this, less reactions should occur in the experimental, therefore leading to a lower percentage of alcohol production, compared to the control.

Bottom Chamber liquid: Ethanol has a very low boiling point. When you heat the bottom chamber with your hand, the liquid molecules in the hand boiler increase in kinetic energy (increased temperature); the liquid expands. This rise in temperature causes the liquid to start to evaporate. Because there is some evaporation, but no condensation, the equilibrium is ruined in the hand boiler until the evaporated molecules lose kinetic energy and become liquid again (cool off). Bottom Chamber gas: When you apply heat to the bottom chamber, the gas increases in pressure because of the evaporated molecules.

Fractional distillation columns may contain a metal sponge, or have glass projections inside the column in order to increase the amount of surface area that the vapour comes into contact with. This causes some of the vapour to condense while in the fractional distillation column. Consequently, it falls back into the liquid reservoir. However, when this liquid to the reservoir, it contains a higher ratio of the more volatile substance than it did originally. This is repeated numerous times in the fractional distillation column and each time the liquid vapourizes, the vapour increases in purity.

Again select the flask and select Distillation Head from the drop down menu. ➢ For the third time select the flask and choose Condenser from Distillation from the menu and for last time select the flask Distillation Take-off from the dropdown option. ➢ Select the 100 mL Graduated Cylinder from the Equipment option and put it underneath of distillation take-off.

Abstract In this experiment, the isolation, characterization, and determination of concentration and purity of deoxyribonucleic acid or DNA from Allium Cepa or onion was performed. DNA was isolated through the use of a homogenizing solution. The absorbance ratio was 1.5, which indicates protein contamination. Moreover, the characterization of its components was conducted through the use of different chemical tests.

TITLE The production of vinegar by acetic acid bacteria the isolation of isolation of acetic acid bacteria from apple cider vinegar ABSTRACT The aim of the experiment was to produce vinegar, isolate and identify Acetetobacter sp from vinegar. It was to determine the concentration of acetic acid in vinegar.

The thermal distillation process uses heat to evaporate water and then later liquefy again. When there is leftover heat or enough electricity available, as is often the case with factories and power plants, thermal distillation is a well-organized and workable

A 50 mL buret was obtained and was washed with NaOH solution. After filling the buret with NaOH (titrant) and preparing the KHP (analyte) in the Erlenmeyer flask, the solutions were titrated. The volume used from the NaOH solution was recorded. C. Determination of the Acidity of Soft Drinks First, the soft drinks were heated.

What is fractional distillation? Fractional distillation is a method of separating miscible liquids using heat. This technique is used for the separation of liquids which dissolve in each other. Several simple distillations are completed during fractional distillation using only one apparatus.